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Lángos is a popular and very delicious hungarian bread, usually made from flour, water, salt and yeast only, deep fried in oil and brushed with garlic, but when I stumbled over a recipe containing potatos as well, I tried it out and really liked it.

Of course it isn’t deep-fried either, as I have never deep-fried anything in my whole life, and don’t have any plans of changing that – just the thought of eating something that had a bath in fat is one of the most off-putting thoughts I can imagine (I can do with frying in a pan with a little oil though).

However, as my stove is still broken, that was not an option anyway. But as my microwave includes a griller, here is the microwave/grill variant of my potato lángos.

Ingredients:

300g potatos

200g wheat flour

1 tablespoon dry yeast

1/2 teaspoon salt

1/2 teaspoon sugar

150ml lukewarm water

some oil

garlic or elephant garlic, (pulp, powder, grated, crushed or a mixture of all of these)

Cooking:

boil potatos (yes, you can boil potatos in the microwave, just put them in a bowl with some water)

meanwhile, mix flour, yeast, salt, sugar and water thoroughly

peel potatos and mash or rice them

add potatos to dough, mix again and let rest for 30 minutes

brush a piece of tin foil with some oil

now the tricky part: the dough is extremely sticky, so to be able to form flat pieces, you need to brush your hands with oil too

take a pice of dough about the size of a fist, flatten it until it has the size of a splayed hand and put it on the tin foil

grill each lángos for about 7-8 minutes, until the surface gets brown spots, then turn around and grill for another 6 minutes or so

when the lángos is done, brush it generously with garlic and eat while its hot

The dough should suffice for 5 lángos, each having ca. 200 kcals.

Don’t forget to keep away from civilisation for 2 or 3 days, until garlic odor has volatilized.